Creamy Lemon Beet Hummus Recipe

Lemon Beet Hummus served with crisp breads

5 from 12 votes

This stunning hot pink lemon beet hummus recipe is so easy to make, and super versatile. Enjoy it as a dip, as a spread in your next wrap, or atop an appetizer.

Prep Time10

Roasting beets50

Total Time1

Course: Appetizer

Cuisine: Anytime

Keyword: beet hummus, homemade hummus, hummus from scratch, lemon beet hummus

Servings: serves

Calories: 176kcal

Equipment

Food processor

Ingredients

2 small beets
3 cups cooked chickpeas (garbanzo beans) (about 2 cans)
½ head garlic
¼ cup tahini paste
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh parsley chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon each salt and ground pepper
¼ cup extra virgin olive oil
¼ cup filtered water (to adjust thickness)
optional: smoked paprika, pumpkin seeds, ground cumin, chopped fresh parsley, sesame seeds and extra chickpeas for serving

Instructions

To Roast Beets

Preheat the oven to 400F (200C).
Remove the stems from the beets and wrap the beets in aluminium foil. Add to a rimmed baking sheet and pop into the preheated oven.
Bake for about 50 minutes, or until fork tender.
Allow to cool completely, peel and chop into quarters.

To Make Beet Hummus

Place all of the ingredients, except for the olive oil and water, into the bowl of a food processor, and blend until smooth.
Once smooth, slowly add the olive oil while the food processor is still running until it is completely incorporated and you have a smooth mixture.
If the hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
Taste, and add more salt if required.
To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and sesame seeds.

Notes

Beets: Use 2 small beets or one medium-sized beet.

In a pinch, you can use jarred beets or pre-cooked beets from the veggie section of the grocery store, but this will affect the flavor of the hummus.

Roasting the beets adds sweetness and caramelization.

Storing: store hummus in an airtight container in the fridge for 3-5 days.

Leftovers: can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.

Nutrition